Spicy Lentil Chickpea Soup

Spicy Lentil Chickpea Soup

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The ingredients

  • ¾ cup red lentils
  • 1 tin organic chickpeas (drained)
  • 1 brown onion
  • 2 garlic cloves
  • 1 tablespoon coconut oil
  • 1 teaspoon ginger
  • 5 bay leaves
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamon
  • 1 teaspoon garam masala
  • 1 teaspoon chilli powder
  • 1 teaspoon fennel seeds
  • 2 teaspoons nigella seeds
  • ½ teaspoon sea salt
  • 2 carrots
  • 2 zucchini
  • 2 tomatoes
  • 850 ml water
  • chia seeds to thicken
  • coyo (or yoghurt) and coriander for garnishing

Put onion and garlic in TM, chop for 3 seconds on speed 4. Then scrape down sides of bowl with the spatula thingy. Add coconut oil and spices. I used what I had in the cupboard as above but use whatever you have to spice it up.

Cook on 100 degrees for 5 minutes on REVERSE. That should have cooked up the spices nicely and you will be able to peek in the top of the bowl and see and smell that.

Then I wanted to use up some veggies I had in the fridge so I threw in the carrots and zucchinis and tomatoes. roughly chopped, through the top hole. Chop them up for 3 – 5 seconds on speed 4. Keep an eye on it you don’t want it to turn into puree. If you wanted to use a tomato puree instead of the tomatoes just leave out the water.

After that add the rest of the ingredients through the top. Except chickpeas.  I added them just 5 minutes before the end of cooking time to warm through. They don’t need any cooking.

Cook on 100 degrees Speed SOFT on REVERSE for 25 minutes or so. Check it see if its done to your liking. If it’s a bit watery for your liking then add a couple of tablespoons of chia seeds. They thicken it up.

Don’t ask about nigella seeds, I just saw them at the supermarket ages ago and thought of Nigella Lawson so I bought them. They seem to go well in this! Just wanted to use them up. My pantry gets stuff in it I buy on a whim and forget to use. A habit I’m trying to cure myself of.

I love to make soups and this is my first attempt at creating a soup using the Thermomix. I might have a bit to learn about describing the recipe.

I also bought the coyo at the shops the other day on a whim also. Yoghurt made with coconut milk. As it turns out it goes very nicely with this Indian spiced soup. Chopped coriander on top. There you go! Enjoy!

Gluten free, dairy free, vegetarian, vegan, probs not paleo with the chickpeas and lentils.

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5 thoughts on “Spicy Lentil Chickpea Soup

    • LouLou! Great to hear you’ve got your Thermomix. A whole new world awaits. I want to use it to the best of my ability. Not just for the high powered blending that’s why every time I cook something I think, let’s try this in the TM. It takes a bit of getting used to but pretty soon it will become second nature and it just makes everything so much quicker, and cleaner! Much less mess in the kitchen.

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